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Modernist cuisine : the art and science of cooking

Author: Nathan Myhrvold; Chris Young; Maxime Bilet
Publisher: Bellevue, WA : The Cooking Lab, 2011.
Edition/Format:   Book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Nathan Myhrvold; Chris Young; Maxime Bilet
ISBN: 9780982761007 0982761007
OCLC Number: 732315321
Description: 6 vol. (2438 p.) : ill.
Contents: Vol. 1 History and fundamentals. Vol. 2 Techniques and equipment. Vol. 3 Animals and plants. Vol. 4 Ingredients and preparation. Vol. 5 Plated-dish recipes. Vol. 6 Kitchen manual.
Responsibility: Nathan Myhrvold, Chris Young, Maxime Bilet.

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